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mrkkti 08-14-2007 10:25 PM

Quick Brisket Question...
 
I have an 8 lb flat, needs to be ready by 5 PM Wednesday...what's a good rule of thumb for time? My cook temps run around 220*-230*.

tony76248 08-14-2007 10:29 PM

This isn't my rule of thumb since I cook at 225. But.... at 250-275, the rule of thumb is approximately one hour per pound. Then again, every piece of meat is different.

mrkkti 08-14-2007 10:30 PM

Quote:

Originally Posted by tony76248 (Post 444497)
This isn't my rule of thumb since I cook at 225. But.... at 250-275, the rule of thumb is approximately one hour per pound. Then again, every piece of meat is different.

Close enough! Thanks for the help Tony.

Love the site...need to get here more often!

QansasjayhawQ 08-14-2007 10:38 PM

Quote:

Originally Posted by tony76248 (Post 444497)
This isn't my rule of thumb since I cook at 225. But.... at 250-275, the rule of thumb is approximately one hour per pound. Then again, every piece of meat is different.

I'll second that notion . . . you can use temps and time as a fundamental guide - but when it comes down to if it's done or not, check the internal temps, the 'flexibility' of the meat and how easy it is to insert temp probes, or I've even used bamboo skewers, to check for tenderness.

Hope this helps.

mrkkti 08-14-2007 10:48 PM

Quote:

Originally Posted by QansasjayhawQ (Post 444507)
I'll second that notion . . . you can use temps and time as a fundamental guide - but when it comes down to if it's done or not, check the internal temps, the 'flexibility' of the meat and how easy it is to insert temp probes, or I've even used bamboo skewers, to check for tenderness.

Hope this helps.

I always check internal temps... but I always Q'd points up until now, so I was worried about the time hack on this thing, but a flat can't be too diferent.

Also will be doing a couple racks of ribs (6 1/2 lbs) and a pork loin (6 3/4 lbs). Boy, with an 8 lb flat, that's a lot of meat...Yum, left overs!


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